The word " Daube " means braised or stewed meat, highly flavoured and seasoned. I have looked for its English equivalent in several dictionaries, but apparently there is none. By the way, do not make a verb of the word (I have an English friend who has a mania for doing this with French nouns, with the most bizarre and astonishing results!), as to " dauber " means to have a jolly good " go " at someone, either with fists, or with words!


4 to 5 lbs. of either topside of beef or fresh silverside, 3 lbs. knuckle of veal, a few beef bones, 1 calves foot, 4 or 5 large carrots, 2 large onions, 2 or 3 turnips, 2 bay leaves, a bouquet of mixed herbs, a sprig or two of parsley, 1 heaped tablespoon of salt, 1 tablespoon of peppercorns, half a tumbler of sherry (optional).


Put the beef, the knuckle of veal, the calves foot and bones in a large saucepan, and just cover with water. If possible avoid using a large boiler, as there will be too much water for the quantity of meat, and the soup will be too weak to set in a jelly. Bring to the boil and skim thoroughly. Now add all the vegetables sliced, of course, and the herbs and seasoning. Bring to the boil and simmer very gently for 4 to 4 1/2 hours. Now remove the meat, put the beef in one large basin, and the lean pieces from the knuckle of veal and calves foot in another and strain the soup over each, just covering them. Keep in a cold place or in an ice-box for 12 hours or longer. When required, remove the layer of fat which has risen to the surface, and turn out carefully. Garnish with sprigs of parsley.